Savory Baked Pork Chops
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I hope you all have a safe and Happy Halloween today! The weather here is starting to turn cold. Cold weather means comfort food time! So, today’s recipe for savory baked pork chops fits that comfort category nicely.
These chops get a nice breading. Then are fried in a skillet. They then move to a baking dish, and get a topping of a mixture to create a gravy and get a finishing in the oven.
Going from the skillet to the oven give the baked pork chops a tender breading which was a fun change from the regular crispy breading. To me, I thought of it like a pork variation of chicken Parmesan. This dish pairs perfectly with some creamy mashed potatoes.
Ingredients to make savory Baked Pork Chops
- PORK CHOPS
- GARLIC POWDER
- SEASONING SALT
- ALL-PURPOSE FLOUR
- EGG
- ITALIAN-STYLE SEASONED BREAD CRUMBS
- OLIVE OIL
- CONDENSED CREAM OF MUSHROOM SOUP
- MILK
- GARLIC
Baked Pork Chops
Real Mom Kitchen
Ingredients
- 6 boneless pork chops
- 1 teaspoon garlic powder
- 1 teaspoon seasoning salt
- ¼ cup all-purpose flour
- 2 egg beaten
- ¾ cup Italian-style seasoned bread crumbs
- 4 tablespoons olive oil
- 1 10.75 ounce can condensed cream of mushroom soup
- ¾ cup milk
- 1 clove minced garlic
Instructions
- Preheat oven to 350 degrees.
- In a bowl, combine the flour, garlic powder and season salt.
- Place the beaten eggs in a small bowl.
- Place bread crumbs in another bowl.
- Dredge the pork chops lightly in flour, followed by the egg, and then a coating of the bread crumbs.
- Heat the oil in a medium skillet over medium heat. Fry the pork chops in the oil until crisp well browned.
- Transfer the chops to a 9×13 inch baking dish, and cover with foil.
- Bake in the preheated oven for 30 minutes.
- While baking, combine the cream of mushroom soup, milk, and garlic in a medium bowl.
- After the pork chops have baked for 30 minutes, remove from the oven and cover them with the soup mixture.
- Replace foil, and bake for another 30 minutes.
Recipe adapted from Allrecipes.
